The food at Miyako Sushi & Grill is artfully prepared, and the atmosphere is laid-back. At the BYOB friendly eatery, diners can sip their favorite beer, wine, or vintage prison hooch while savoring generous portions of Japanese cuisine. In the background, cooks fry soft-shell crab in tempura batter, slice ocean-fresh fish for sashimi and sushi, and sear juicy steaks and seafood on a hibachi grill. And for dessert, guests can try a scoop of green tea or red bean ice cream to cool their palate if they happened to mistake a ball of wasabi for a complimentary dessert.
Chef K., owner of MyGi's Bakery Cafe, shapes cakes into giant Ramen packets, plates tapas, and serves gourmet lunches and dinners. Glittering candy buffets coat tables with sweetness and sparkle, and her specialty cakes personalize birthdays. Chef K. sometimes infuses her food with Caribbean influences, but her skill set spans the globe: students can choose to craft sushi, for instance, or cook their food in a Scandanavian hot spring. Chicago native and Ladha Catering owner Chef Tammy joins Chef K. in spreading the joys of international cooking and entertaining in pallet-expanding classes. Whether teaching a novice to perfectly grill a steak or serving brunch to some hungry weekend patrons, the chefs' passion for food and sense of artistry guide their endeavors.
Though Luna de Noche's menu doesn't stray far from its Mexican roots, the restaurant’s chefs introduce nuanced flavors in all their dressed-up versions of Tex-Mex classics. As staff members make guacamole tableside for patrons, they may add unique ingredients such as pecans, creating a dish that is as distinctive as it is traditional. Even the margaritas—served frozen, on the rocks, or from a hose—build on the classic recipe by incorporating ingredients such as Kahlúa, fresh jalapeño juice, or housemade sangria.
The resident chocolatiers at Rocky Mountain Chocolate Factory massage creamy loafs of chocolate on sturdy marble slabs daily, building a menu from rich ingredients such as whole cream and real butter. For additional culinary theatrics, cheer on the expert orchard orderlies as they dip Granny Smiths into thick, bubbling caramel from a traditional copper kettle. Caramel apples range from classically simple to loaded with toppings ($3.95–$7.95), accommodating different degrees of decadence more tastefully than a pair of convertible mink pants. Easily transport poppable sweets such as chocolate-dipped strawberries ($11.95/half-pound) or a tongue-melting litany of freshly fangled fudges ($6.95/half-pound). While today's Groupon is not valid toward sugar-free chocolate, which is not made in-store, the confection wizards can also brew batches of treats that provide the taste of chocolate without the frantic dance routines of an uncontrollable sugar rush.
The dermatological duo of Dr. Avani Bhambri and Dr. Sanjay Bhambri perform their skin-saving treatments from the offices of Texas Dermatology & Skin Cancer Center. Up to four unsightly but noncancerous moles of any size are driven off bodily real estate through the doctors' epidermal expertise, which may include surgical excision, depending on the characteristics of the blemish. The area around the target is numbed with lidocaine before the procedure, ensuring the patient doesn't feel a thing and can preemptively cheat through five years' worth of birthday punches afterward.